A healthier version of Chile Rellenos and it is absolutely delicious. Depending on how spicy you can handle, adjust the amount of jalapeno you use. Use 1/4 of the jalapeno if you do not like spicy, use 1/2 of the jalapeno if you can handle medium spicy and the whole jalapeno if you can handle a lot of spice. I also omitted the cilantro in my recipe but it is typically used. These can be ate with tortillas.
- 5 poblano peppers
- 1 medium jalapeno pepper
- 4 medium vine tomatoes, quartered
- 1/2 onion, chopped
- 1 garlic glove
- 2 T. chopped fresh cilantro
- 1 tsp. ground cumin
- 3/4 tsp. salt
- 1/2 cp. diced onion
- 1 garlic clove, minced
- 1/4 cp. finely chopped fresh cilantro
- 8 ounces cooked, shredded chicken breast
- 1 cp. canned small white beans, drained and slightly mashed
- 3/4 cp. less sodium chicken broth
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- freshly ground black pepper
- 1 1/4 cps. shredded Mozzarella cheese
- 2 T. fresh cilantro leaves, for garnish
- Holding the peppers with tongs, roast them and the jalapeno over an open flame, such as a grill, broiler, or gas stove-top, turning often, until the skin is completely blistered and blackened. Transfer them to a paper bag or a bowl with plastic wrap to let them steam for 10-15 minutes. You can scrape off the charred skins with a table knife if you want. Remove the stem from the jalapeno.
- To make the sauce, in a blender, combine the roasted jalapeno pepper including the seeds, tomatoes, onion, garlic, cilantro, and 1/4 cp. water. Blend until smooth.
- In a large deep skillet, add the pureed mixture with the cumin, and salt. Simmer, uncovered, stirring occasionally, until slightly thickened and the color turns deep red, 20-25 minutes.
- Preheat the oven the 350 degrees.
- For the filling: In another large skillet, add the onion, garlic, and cilantro and cook until soft about 2 minutes. Add the chicken, beans, broth, cumin, garlic powder, salt, and pepper to taste, and cook until the liquid has been reduced, about 5 minutes.
- Pour the sauce into the bottom of a 9X9 baking dish.
- Carefully slice the peppers down length-wise and cut out the stem and seeds. Stuff about 2/3 of the filling into each poblano pepper.
- Place the peppers seam side up on top of the sauce. Sprinkle the top of each pepper with cheese.
- Cover the dish tightly with aluminum foil and bake until hot and bubbly, 20-30 minutes.
- Serve hot and garnish with cilantro.